Eleanor Roosevelt Scrambled Eggs 1949
4
Servings
Servings
5m PT5M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
10m
Ready In
Ready In
Recipe: #35917
November 01, 2020
Categories: Breakfast, Dairy, Eggs, New England, Fondue, Vegetarian more
"Portsmouth Ohio's December 1949 this is the second recipe that I have for this dish I'm putting chafing dish because that's what she cooked these in .but just cook very low and slow .stirring constantly"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (402.4 g)
- Calories 645.7
- Total Fat - 47.5 g
- Saturated Fat - 19 g
- Cholesterol - 1399.9 mg
- Sodium - 1207.8 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0 g
- Sugars - 2 g
- Protein - 47.3 g
- Calcium - 235.1 mg
- Iron - 6.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step 1
Melt the cream cheese gently she made these in chaffing dish
Step 2
Add cream
Step 3
Cook until gently bubbling
Step 4
Add eggs
Step 5
Season to taste she had more salt and few grains of pepper
Step 6
Stir constantly with long folding strokes
Tips & Variations
- Chafing dish
Tags :
Breakfast
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